This is the second recipe I had tagged for a game I play on Zaar. It was a very good recipe that was easy to prepare and the end result was delicious. I did use a 500g piece of beef fillet instead of the rib eye or sirloin suggested, as I loved this tender cut of meat and it was on special at the store so I could not resist. Both this and the cat fish recipe were by the same chef and both were truly wonderful recipes so I would recommend you trying them both. I am going to get round to posting some more of my own recipes over the next few days as I have few in back log now. To read more reviews on this recipe or to view more photos please click here. This chef has some really great recipes posted so be sure to check out more whilst you are there.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

2 Boneless rib-eye steaks, 1/2 inch thick, can substitute serlion
2 Tablespoons stone ground dijon mustard
2 Teaspoons cracked black pepper
1 Tablespoon oil
2 Minced shallots (can substitute 1 green onion and 1 minced garlic clove)
1/2 Cup dry red wine
1/2 Cup beef broth
1/2 Teaspoon dried thyme

Method

1. Spread steaks with mustard; press in cracked pepper.

2. Cook steaks on high in skillet.

3. Remove to platter; cover to keep warm.

4. Discard fat from skillet; reduce heat to medium-high.

5. Add shallots and thyme; cook 30 seconds, stirring constantly.

6. Add wine; cook 1 minute.

7. Add broth; bring to boil and loosen brown bits.

8. Stir in any juices collected on steak platter; cook 3 minutes or until sauce is reduced by half.

To Serve: Spoon sauce over steaks. I served mine with a baked potato for a very yummy meal.

All photos taken by me unless otherwise stated.